Characterisation of the yeast and mould biota in traditional white pickled cheeses by culture-dependent and independent molecular techniques

@article{uransk2016CharacterisationOT,
  title={Characterisation of the yeast and mould biota in traditional white pickled cheeses by culture-dependent and independent molecular techniques},
  author={Hana {\vS}uransk{\'a} and Peter Raspor and Ksenija Uroi{\'c} and Nata{\vs}a Goli{\'c} and Bla{\vz}enka Kos and Sanja Mihajlovi{\'c} and Jelena Begovi{\'c} and Jagoda {\vS}u{\vs}kovi{\'c} and Ljubi{\vs}a Topisirovi{\'c} and Ne{\vz}a {\vC}ade{\vz}},
  journal={Folia Microbiologica},
  year={2016},
  volume={61},
  pages={455-463}
}
Artisanal white pickled cheese of Western Serbia is a product of complex microbial community which detection by culture-dependent method only is hampered by its limitations. Thus, in the present study, we used a culture-independent, semi-quantitative technique based on construction of an internal transcribed spacer (ITS)–clone library from metagenomic DNA… CONTINUE READING
  • Blog articles referencing this paper

    • March 31, 2016

      Microbiome Digest - Bik's Picks · Mar 31, 2016

    • Don't see an article that should be here?

  • Presentations referencing similar topics